In a cast iron skillet cook the bacon until crispy. Remove from pan and allow to cool, then chop.
Add the green beans to the hot skillet, sear until slightly browned.
Add the stout and reduce heat to a simmer. Cook until the beer is reduced and turned into a glaze, about ten minutes.
Sprinkle with smoked paprika. Salt and pepper to taste (depending on how salty the bacon is, more or less salt will be needed).
Sprinkle with chopped bacon.